Tag Archives: Dill Leaves

Dill Fragranced Tuna Salad with Chargrilled Sweetcorn & Sweet Potato Crouton

Dill Fragranced Tuna Salad with Chargrilled Sweetcorn & Sweet Potato Crouton

  • Servings: 1-2
  • Difficulty: easy
  • Print

Dill Fragranced Tuna Salad with Chargrilled Sweetcorn & Sweet Potato Crouton







I find that having canned fish like tuna or salmon in my kitchen cupboard is very handy, specially on those days when I can’t think of what I want for my dinner. There are so many different ways one can play around with the fish.

Have been meaning to experiment with tuna salad for quite some time so when I was stuck for dinner idea the other day, it provided me with the perfect opportunity to get kookily creative.

This is another main course salad which balances contrasting flavours and textures. The sweetcorn has been grilled over the flame for a smokey taste (smokiness enhanced by some smoked paprika in the dressing) and I have also thrown in some extra vegetables for good measure.

I wanted to include sweet potato in the salad but didn’t want it boiled and mushy so decided to make croutons instead.

fresh dill makes this healthy and delicious tuna salad memorably fragrant


1 Small can tuna

1 Small sweet potato

1 Sweet corn on the cob

1 Carrot

2 Tomato

1 Small bunch spring onion

1/4 Cup fresh dill leaves

8-10 Pitted black olives

1 Tablespoon capers

1 Tablespoon olive oil

Juice of 1 lime or lemon

1-2 Teaspoons mustard powder

1-2 Teaspoons smoked paprika

1 Tablespoon mayonnaise (lite/low fat/regular)

Freshly ground black pepper to taste

Rock salt to taste


  1. Follow this method to make sweet potato croutons.
  2. Char grill the sweet corn on a flame. Alternatively, you can do this in a grill or an oven.
  3. Once the sweet corn has cooled down, remove the kernels. The easiest way is to run a knife down the cob.
  4. Drain the tuna.
  5. Wash, scrape and coarsely grate the carrot.
  6. Wash, wipe and finely dice the tomato.
  7. Trim, wash, wipe and finely chop the spring onion (including the green part).
  8. Wash, dry and chop the dill leaves.
  9. Take a large salad bowl and throw in the sweet corn kernels, tuna, carrot, tomato, spring onion and dill.
  10. Add the olives and capers and toss well.
  11. Next, make the dressing.
  12. In a bowl, whisk together the olive oil, juice of lime or lemon, black pepper, smoked paprika, mustard powder, rock salt and mayonnaise.
  13. Pour this dressing over the prepared salad and mix everything together.
  14. Lastly, add the sweet potato crouton, mix once again and serve.


Jowar & Bajra Idli with Suva Bhaji & Sweetcorn/Sorghum & Pearl Millet Idli with Dill Leaves & Sweetcorn

Jowar & Bajra Idli with Suva Bhaji & Sweetcorn

  • Servings: 2
  • Difficulty: easy
  • Print

Sorghum (Jowar) & Pearl Millet (Bajra) Idli with Dill Leaves & Sweetcorn






Today, I am serving you another kooky concoction of mine, courtesy off-the-radar (at least in my case) dill leaves.

I had posted a recipe of rice free jowar (sorghum) and bajra (pearl millet) idlis a few months back.

Today’s recipe is a bit different since, this time round, the idli batter includes rice along with the vegetables.

If you plan to try this out in your kitchen and want to adjust the quantity according to your requirement, the ratio of jowar, bajra, rice and urad dal is 1:1:0.5:0.5.

Jowar & Bajra Idli with Suva Bhaji & SweetcornMy original plan was to make these idlis with spinach but in my quest to eat as many different types of vegetables as possible, I thought of experimenting with dill leaves instead.

Wasn’t sure how they would turn out since fresh dill has a pretty strong fragrance.

end result is delicately scented idlis without the powerful in-yer-face smell of dill weed

According to healthdiaries.com, dill leaves (known as suva or shepu bhaji in India)  have the following 8 benefits:

Bone Health
Free Radical Protection
Digestive Benefits
Hiccup Treatment
Headache Help
Calming Effect
Sleep Aid

Look forward to more experiments with this vegetable (or is it herb?) in the future.

If you don’t have an idli cooker, pour the batter in a shallow container which you can fit in a steamer, steam it for the given time, cut in square or diamond shape and enjoy.


1/2 Cup whole jowar

1/2 Cup whole bajra

1/4 Cup unpolished rice

1/4 cup urad dal

1 Tablespoon fenugreek seeds

1 Cup fresh dill ldeaves

1 Cup sweetcorn kernel

1 Tablespoon paste of minced ginger and green chilli

2 Tablespoons instant oats

Salt to taste

Ghee to grease the idli moulds


  1. Wash and soak the jowar, bajra, rice, urad dal and fenugreek seeds for 8 to 10 hours.
  2. Grind to a fine paste of pouring consistency and leave in a dark place to ferment. This can take anything from 8 to 24 hours depending on the outside temperature.
  3. Once the batter is fermented and you are ready to make the idlis, chop and wash the dill leaves.
  4. Wash the sweetcorn kernels.
  5. To the fermented batter, add the dill leaves, sweetcorn kernels, ginger-chilli paste, instant oats and salt to taste.
  6. Mix well.
  7. Pour the batter in greased idli moulds.
  8. Steam for about 40 minutes.
  9. Once done, remove the moulds from the steamer and rest them for about 5 minutes.
  10. Gently lift the idlis from the mould and transfer to a plate.
  11. Enjoy with some chutney of your choice.

Split Green Gram with Dill Leaves

Moong Dal with Dill Leaves

  • Servings: 1-2
  • Difficulty: easy
  • Print

Split Green Gram with Dill Leaves








Yesterday, my laptop decided to call it quits. Can’t say I didn’t see it coming since it had been behaving suspiciously for a while but I felt (or hoped) that we still had a few more months together. IT thought otherwise. So you can imagine the sort of tense day I had trying to find myself a new companion at such a short notice.

In midst of all the ensuing chaos and madness, this recipe was a very calming influence. While the new companion was settling in and preparing itself for a fresh start, I rustled up this dinner fairly easily. Most of the time goes in cooking the dal but you can leave it to do its job while you are busy with other stuff (like becoming familiar with your new partner as was the case with me!).

Dill leaves provide many health benefits including protection against free radicals and carcinogens, prevention of bacterial overgrowth and, given their calcium content, prevention of bone loss.

In this recipe, I decided to partner dill with moong dal (moong bean split and skinned, also known as split green gram).

requires very few ingredients to make a fragrant and flavoursome dal

The ratio of raw moong dal to dill leaves is 1:2. It may seem like that’s an awful lot of dill leaves but once cooked, the dal will expand and accommodate all of the dill.

You can have this with rice or any type of bread/roti/naan/paratha.


1 Cup uncooked moong dal

2 Cups Dill leaves

2 Tomatoes

1 Head of garlic

1 Tablespoon fenugreek seeds

1-2 Teaspoons Mustard Seeds

1 Tablespoon fennel seeds

2 Dry red chillies

A pinch of asafoetida

1 Teaspoon turmeric

1 Teaspoon chilli powder

1 Tablespoon oil

Salt to taste


  1. Wash and soak the moong dal and fenugreek seeds before you make a start on the vegetables.
  2. Wash and grate the tomato.
  3. Peel and slice the garlic.
  4. Chop and wash the dill leaves.
  5. Heat oil in a a cooking pot.
  6. Add the mustard seeds.
  7. Once they stop crackling, add the fennel seeds.
  8. After a few seconds, add the dry red chillies and asafoetida.
  9. Stir for a few more seconds and throw in the grated tomato.
  10. Mix in salt, chili powder and turmeric powder.
  11. Cover, lower heat and let this cook for about 3 minutes.
  12. Uncover, add the dal with about 2 to 3 cups of water.
  13. Turn the heat high and once the dal starts boiling, lower the heat, cover and let the dal cook for about 15 minutes.
  14. Uncover, throw in the dill leaves, combine well, cover and let this cook for about 10 to 15 more minutes till the dal is soft.
  15. Serve hot.

Three Bean Salad in a Herby Dressing

Three Bean Salad in a Herby Dressing








Whenever I visit my parents, they stock up on all my favourite foods. From healthy fruits and nuts to way-too-indulgent desserts and everything in-between, I am spoilt for choice.

One food item which invariably makes an appearance on the list is a tub of Marks & Spencer three bean salad. I am sure that there are plenty of very good variations out there but the Marks one has to be my favourite and my parents know it so make sure it is there to greet me on arrival!

Whenever I think of three bean salad, I think of that particular one and all the good family times associated with it.

certain foods have a way of evoking strong memories, a bit like people I suppose

This is my kooky version of the popular bean salad which can be had on the side or as a main course with some rustic bread.

Instead of the conventional vinegar dressing, I made some herb dressing with a hint of garlic which pairs very well with the beans and vegetables.

Also given my recent love for toasted seeds, I have added some sunflower and pumpkin seeds for texture and aroma.

This salad recipe is very adjustable. For instance, I used kidney bean, chickpea and cannellini bean but feel free to use whichever beans you fancy.

Same goes for the pepper. I used the yellow variety but you can use red or green, there is no right or wrong way.

Having said that, one ingredient which is a must for this is some good quality vinegar. I used cider vinegar; you can try it with simple white vinegar or red or white wine vinegar or even sherry vinegar.

Refrigerate any leftover salad, it will taste delicious the next day.

Ingredients for the Herby Dressing

1 Cup fresh coriander leaves and stalk (if tender)

1 Cup fresh mint

2 Tablespoons fresh dill

2-3 Garlic cloves

2 Tablespoons vinegar

2 Tablespoons olive oil

Juice of one lime or lemon

Salt to taste


  1. Wash the coriander, mint and dill leaves.
  2. Peel the cloves of garlic.
  3. Bung all the ingredients in a blender or a food processor.
  4. Once blended, remove to an air tight container and set aside.

Ingredients for Salad

2 Cups mixed beans of your choice, boiled

1 Yellow pepper

2 Onions

100 Grams french beans

1 Large carrot

Handful of fresh dill

2 Tablespoons toasted seeds of your choice

Herby dressing as given above

Salt to taste


  1. Firstly, you want to marinate the beans and onions in the dressing so that they can absorb the flavour. For this, peel, wash and very finely chop the onions.
  2. Add the herby dressing to the boiled beans and chopped onions and set aside for a couple of hours.
  3. When you are ready to make the salad, wash, de-core, de-seed and finely slice the pepper.
  4. Wash and coarsely grate the carrot.
  5. Top, tail and wash the french beans (snap into two if too long) and steam them till just tender.
  6. Chop and wash the fresh dill leaves.
  7. In a big mixing bowl, combine the beans and onion in herby dressing with the sliced pepper, grated carrots, steamed french beans, chopped dill and toasted seeds.
  8. Mix thoroughly so that all the ingredients are coated with the dressing.
  9. Have it as is or chill for a while before serving.


  1. During the last mixing stage, if you find the quantity of dressing insufficient for the salad, whisk together some olive oil with mustard and pour this over the salad.